Prepare the beets:
Wash beets thoroughly. Leave 1–2 inches of the stem and the root tail on to prevent bleeding during cooking.
Place beets in a large pot, cover with water, and bring to a boil.
Simmer for 30–45 minutes, or until tender when pierced with a fork.
Drain and let cool slightly. Trim off stems and roots, then peel (skins should slide off easily).
Slice or quarter the beets to your preferred size.
Make the pickling brine:
In a large pot, combine vinegar, sugar, water, and salt.
If using, place spices in a cheesecloth bag or tea infuser and add to the pot.
Bring to a boil, stirring to dissolve sugar and salt.
Simmer for 5–10 minutes to infuse the flavors, then remove the spice bag.
Pack and process:
Sterilize jars and lids by boiling or running through a dishwasher cycle.
Pack sliced beets into hot jars, leaving 1/2 inch of headspace.
Pour hot brine over beets, still maintaining 1/2 inch headspace.
Remove air bubbles by running a utensil around the inside of the jar.
Wipe rims, apply lids, and screw on bands finger-tight.
Water-bath canning (optional for long-term storage):
Process in a boiling water bath for 30 minutes (adjust time for altitude).
Remove jars and let cool for 12–24 hours. Check seals before storing.
Storage:
If not canning, store in the refrigerator for up to 3 months.
If properly canned and sealed, jars last up to a year in a cool, dark place.
